WebMD Recipe from EatingWell.com
Total Time: 20 mins
We've combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of a hash. If you prefer a milder green, substitute mature spinach or chard. Make it a Meal: Lay a poached egg on top and serve with sliced tomatoes and cracked pepper.
- 2 tablespoons extra-virgin olive oil
- 1 pound precooked diced red-skinned potatoes, (about 2 1/2 cups; see Note)
- 2 tablespoons whole-grain mustard
- 2 tablespoons cider vinegar
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground pepper
- 4 ounces smoked trout, skin removed, flaked
- 4 cups thinly sliced mustard greens
- Step 1
- Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and crispy, adjusting heat if necessary to prevent burning, 8 to 12 minutes.
- Step 2
- Whisk mustard, vinegar, salt and pepper in a small bowl. Add to the potatoes along with trout and greens. Cook, stirring, until the greens are just wilted, 30 seconds to 1 minute. Remove from heat; stir 1 to 2 tablespoons water into the hash if it seems dry. Serve hot.
Note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables.
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